Although the sun was shining today and temperatures creeped out of the 20s, this weeks freezing temperatures left me wanting chili. I don’t like ground meat (it’s a texture thing) so chili can be challenging in our house. I made my version of chili tonight, but Christian argues that it isn’t really chili.
Today’s recipe was posted on SammyW:
1 cup quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
1 jalapeno pepper, minced
1 T chili powder
1 T cumin
1 28 ounce can crushed tomatoes
2 19 ounce cans black beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 zucchini, chopped
1 t dried oregano
salt and pepper to taste
1 cup corn, frozen
1 handful cilantro, chopped
Simmer quinoa in water until absorbed, about 20 minutes.
Heat the oil in a pan. Add the onions and saute until tender, about 3-5 minutes. Add garlic, chili powder and cumin. Next add the tomatoes, beans, peppers, zucchini, oregano, salt and pepper and simmer for 20 minutes. Add in cooked quinoa and corn, stir until heated through. Top with cheddar cheese, sour cream and a bunch of fresh cilantro.
Another successful soup on a Sunday night! When we make it again, I will saute the vegetables before adding the tomatoes and the beans. They were still a little crisp when we ate dinner. I also added avocado and left off the sour cream.
Tomorrow night we will be using this recipe to make nachos: tortilla chips, chili and cheese. This recipe made a lot!
You can find all my soup recipes on my soup-er sunday page.